Our products
Raw hams
Produced with heavyweight’s swine legs, salted and slowly cured, like the leading appellation raw hams (Parma, San Daniele, Norcia, Speck Alto Adige) and the king of Italian charcuterie, the Culatello di Zibello DOP
Coppa, pancetta & Co.
The tastier of Italian cured meats due to the presence of fat which concentrates the taste: just a little marbled for coppa and capocollo (produced with the neck meat), more present with Pancetta (belly) and finally very fatty and tasty for pieces like guanciale (cheek) and lardo, mainly used for cooking
Cooked hams and mortadella
This type of charcuterie is obtained by cooking whole pieces as in the case of hams and porchetta (roasted suckling pork) and mashed meat and fat as in the case of mortadella
Salami
A large family of salami and dried sausages: the products from the north of Italy are typically lightly spiced, the ones from the south of Italy are spicier and often elaborated with chili pepper (n’duja, ventricina)
Beef and game cured meat
Elaborated without pork meat, as in the case of dry cured beef (Bresaola) and game-based salami and hams
Our producers
Antica Corte Pallavicina
The king of Culatello di Zibello, sought after by top chefs and gourmets worldwide, its aging cellars are mind blowing!
produits
Culatello di Zibello DOP aged 18, 24 and more months
Salami strolghino and gentile
region
Emilia-Romagna
Salumificio Pedrazzoli
A visionary family who controls the whole production cycle of its cured meats, including its organic product line established in 1996 !
produits
Cooked coppa ‘Gonzaghetta’
Guanciale ‘Il Carrobio’
Organic sliced charcuterie
region
Lombardie
Karl Bernardi
Artisanal production based on whole pork leg
produits
Speck Alto Adige IGP
region
Alto Adige
Agrisalumeria Luiset
Total quality assurance through complete in-house production (from hog farming to slaughtering to transformation)
produits
Traditional salami of the Piedmont tradition
region
Piedmont
Bonfatti
The best mortadella in the market, unique texture and taste
produits
Mortadella Classica Slow Food
region
Emilia-Romagna
Salumificio Santoro
Recovery of a great traditional product at risk of extinction, flawless quality
produits
Capocollo di Martina Franca Slow Food
region
Apulia
Trazzere del Gusto
Selection of the best Sicilian production of cured meats
produits
Salami with Green Bronte Pistachio DOP, cooked hams, Busambrina of black Cinisara beef
region
Sicily